Monday, September 11, 2006

CHOCOLATE-ORANGE-BLACKBERRY-PECAN SCONES

It's sunny and warm now, but it was chilly this morning, and I had a jones for scones, plus two oranges that needed using, plus a little basket of wild blackberries in the fridge, so I came up with this variation on my usual low-fat scone recipe. The recipe is low in fat because it only contains 1 Tbs. of oil (though the pecans and chocolate chips raise the fat level in this version!), but the scones are nice and tender, due in part to the pastry flour. Try them-- they are yummy!

Dump the dough (very soft) on a greased cookie sheet. With wet hands, shape into a circle about 1/2" thick. With a sharp floured knife, cut 6 wedges. (If you want the edges of the scones to be soft, don't separate the wedges; if you want them crispy, separate them.)

Make slight indents in the dough with your finger where you want the berries to go and place a berry in each indent.

Bake about 15 minutes, or until golden. Pull the scones apart and serve warm.
Enjoy!

10 comments:

Good Lord! One of your BEST posts to date! Yum! I am looking into a few more of your books at my library - they are asking other libraries for them for me...my area is pretty closed-minded when it comes to veg-cooking and now that I am actually attempting to cook for myself I am addicted to finding any book I can! Have a great day!

Oh yum! My partner made these this morning with peaches, apple juice & almonds (since that's what we had in the house) and they are lovely!! Can't wait to try them with all the ingredients--Thank you!!!

Experiment all you like! 1/2 cup cocoa might be a bit much, though. Try 1/4 cup. As for the orange zest, if you have a microplane grater/zester, it's a breeze. Or, get yourself a little tiny box grater-- about2" high-- works great with citrus rind.

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